Southwest Egg Rolls Cool Avocado Dip Food

SOUTHWEST EGG ROLLS & COOL AVOCADO DIP

Steps:

• In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. , Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels., Meanwhile, combine the dip ingredients. Serve with egg rolls.

EASIEST BAKED SOUTHWESTERN EGGROLLS WITH AVOCADO RANCH DIP

Steps:

• In a medium sauce pan over medium low heat, add chicken, beans, corn, spinach, onion flakes, and spices. Heat stirring occasionally for about 10 minutes. Add chees, turn off heat and stir until all is combined well and warm.
• Place 1/4 heaping cup of the mixture down the middle of a tortilla and roll like a burrito. Place seem side down in a 9x12 baking dish that has been coated with non-stick cooking spray. Repeat process until all 12 tortillas are rolled up in the dish ready for baking.
• Spray top of tortillas in baking dish with non-stick cooking spray. Bake at 425 degrees for about 25 minutes or until tortialls are a little golden brown.
• Serve with salsa, sour cream and avocado ranch dip.
• To make the avocado ranch dip, mix mashed avocado, low fat sour cream and 1-2 tsps of ranch dressing mix. Add a tabelsppon of milk to thin out a tad and chill until ready to use. Best if made a couple of hours ahead of time.

SOUTHWESTERN EGG ROLLS WITH CHIPOTLE CREAM DIP

Steps:

• COOK & ASSEMBLE EGG ROLLS:.
• Sauté turkey, cumin, chili powder, garlic powder, and onion powder in oil in a large nonstick skillet over medium-high heat for 1 minute.
• Stir in spinach, corn, beans, sweet pepper, scallions, and jalapeno.
• Cook until spinach wilts, about 1 minute.
• Off heat, add cheese(so that it doesn't melt completely) and salt.
• Allow filling to cool slightly.
• To assemble, lay an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash.
• Place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end.
• Repeat with remaining wrappers and filling.
• MAKE DIP:.
• Stir together sour cream, lime juice, honey,& adobo sauce for dip; put aside & allow to marry.
• FRY EGG ROLLS:.
• Heat 2 cups vegetable oil to 350ºF-360°F in a large sauté pan over medium-high heat.
• Fry egg rolls until crisp, about 5 minutes; drain them on paper towels.
• Serve egg rolls with dip.

SOUTHWESTERN EGG ROLLS WITH AVOCADO CILANTRO SAUCE

Steps:

• Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
• Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
• Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine.
• Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
• Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray.
• Place into oven and bake until golden brown and crisp, about 18 to 20 minutes.
• Serve immediately with cilantro dipping sauce.